Ingredients

• Double Espresso — 40 ml
• Orange Blossom Syrup — 15 ml
• Honey — 5 g
• Milk — 220 ml

Garnish

• Orange Zest Twist
• Small Edible Flower
• Honey Drizzle
• Latte Art Tulip

Serve In (Dine In)

• Ceramic Latte Cup 12 oz · Saucer · Spoon

Serve In (Takeaway)

• Branded Paper Cup 12 oz

Version

• Hot — steamed milk
• Iced — cold milk over ice

Preparation

1. Pull a double espresso shot into the cup.
2. Stir in orange blossom syrup and honey.
3. Steam milk and pour with a tulip latte art pattern (hot), or pour cold milk over ice (iced).
4. Finish with orange zest twist, edible flower, and a honey drizzle.